Nyt Cooking Crispy Gnocchi With Brussels Sprouts And Brown Butter

No need to boil Just sear them until they are crisp and golden on the outside and their in.

Nyt cooking crispy gnocchi with brussels sprouts and brown butter. The key to this recipe is how you cook the store-bought gnocchi. Return the gnocchi back to the pan and toss with Brussels sprouts. Mar 4 2020 - For a fantastic meal that can be ready in 20 minutes toss together seared gnocchi and sautéed brussels sprouts with lemon zest red-pepper flakes and brown butter The key to this recipe is how you cook the store-bought gnocchi.

No need to boil. Toss in a large bowl with Brussels sprouts gnocchi shallots 2 tablespoons oil 14 teaspoon pepper and 18 teaspoon salt. Place the Brussels sprouts in the center of a large rimmed baking sheet.

Crisp gnocchi with brussels sprouts and brown butter. Add the Gnocchi and boil for 2-3 minutes only until the Gnocchi start to float to the top of the pot. Scatter the lemon zest over the top.

Add the red pepper flakes stir and cook for another 2-3 minutes until the brussels sprouts are crisp-tender. I found this recipe thanks to New York Times Instagram account and after the first OH YEAH THIS IS GOOD trial run Ive made it several times since. For a fantastic meal that can be ready in 20 minutes toss together seared gnocchi and sautéed brussels sprouts with lemon zest red-pepper flakes and brown butter The key to this recipe is how you cook the store-bought gnocchi.

Stir in the brussels sprouts until warmed through. Think gnocchi with crispy sides tender browned brussels sprouts with crispy edges with a browned butter sauce and a bright hint of lemon. Arrange them so that that they are cut-side down.

Let sit until the butter is foamy and beginning to brown. Cook the gnocchi in a large pot of boiling salted water. Evenly disperse in the pan and cook without stirring for 3-4 minutes.